Instructions

• Scrub the potatoes and cut into 1/2-inch cubes (leave the peels on). Place the cubes in a large bowl, cover with hot water, and let sit 5 minutes. Drain in a colander, rinse briefly under warm running water, spread the potatoes on a clean kitchen towel, and pat dry thoroughly.
• In a 12-inch cast-iron or other heavy-bottomed skillet, whisk together 1/3 cup water, 2 tablespoons canola oil, and 1 teaspoon kosher salt.
• Add the dried potato cubes to the skillet in an even layer. Turn the heat to medium, cover the skillet (or lay a sheet pan on top if you don’t have a lid), and cook without disturbing for 5 minutes.
• Uncover, add 1 tablespoon of the unsalted butter, and stir until it melts and coats the potatoes. Recover and cook 2 minutes more.
• Uncover and cook 5 minutes without stirring so the water can evaporate and the potatoes can begin to brown.
• Stir in the remaining 1 tablespoon butter and 1 teaspoon paprika. Spread the potatoes into an even layer and cook undisturbed for 3 minutes.
• Continue cooking, stirring every 2 to 3 minutes, until the water has fully evaporated and the potatoes are crisp and browned all over, about 6 minutes more (adjust time as needed for your stove and skillet).
• Remove from heat, sprinkle with a few big pinches of kosher salt, add freshly ground pepper to taste (optional), and garnish with chives, green onion, parsley, or cilantro if desired. Serve hot.